Busy mom and special education preschool teacher with culinary roots promoting home cooking since 2006 and my GoRedChef Spice Blends: Global Spice blends since 2013: Made to order with no salt, sugar, preservatives or additives. *Update: Spices have a new name with same quality. Was: Underground Spice Market Now: GoRedChef Spice Blends

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Moroccan Butternut, Chickpea & Chicken Stew

I'm so excited about getting the chance to cook these international meals and to share it with my family, this dish was very new to us and delicious!

This meal was inspired by the recipe: Morroccan Tagine by JRJACKSON on Allrecipes.com. Unfortunately I don't own a tagine, which is something I would love to put on my list, since I do have a North African cookbook tucked on my bookshelf filled with dust. But a regular pot that you like to cook stew in will do just fine. I served the stew with easy making couscous. You can find it at your local store in the rice section. And of course there are some things I added to the recipe for more flavor such as the raisins, ginger and spices. And I also switched out the chicken breast for chicken thighs, it just all depends on what your family likes best. I saw some reviewers who added bell peppers, apricots or almonds. You see...this is the thing that I love about cooking! It is your time in the kitchen where you are the creator. Ohhhh...such a therapy it is :)

For my Moroccan Spice Blend, Find it here:

Moroccan Butternut, Chickpea & Chicken Stew

Yield: 6

1 tbsp olive oil

6 ea chicken thighs, halved

1 medium onion, diced

1 tbsp minced garlic

1 tbsp grated ginger

1 ea butternut squash, medium diced

1 can (15.5oz) chickpeas (garbanzo beans)

1 medium carrot, sliced

1 can (14oz) diced tomatoes

1 can (14oz) chicken broth

1 tbsp granulated white sugar

1/2 lemon, zested and juiced

3 tsp kosher salt

1 tsp ground cayenne pepper

2 tsp ground cinnamon

2 tsp cumin powder

3 tsp curry powder

1/4 bunch cilantro, chopped

3 oz (approx over 1/4 cup or two small boxes of individual serving) raisins

2 boxes of couscous or enough for 6 servings

Heat the oil in a pan. Add the chicken and brown on both sides. Add the onion, garlic and ginger and sweat. [At this point if you wish you can season the chicken with salt and pepper]. Add the remaining ingredients (except the couscous) and bring to a boil and simmer for 30-45 minutes uncovered. In the mean time prepare the couscous.

The Red Chef...

Worked in the culinary industry in South Florida for 11+ years. Left the field to receive my BA & MS in Behavior Analysis, Psychology & Special Education from FIU to help my son with disabilities and became a Special Needs Educator.